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This creamy frozen treat is a plant-based version of the popular Korean Melona bars made entirely from simple whole-food ingredients. They are refreshing sweet and ultra smooth with just the right balance of fruit and richness from cashews and coconut milk. It is a great option for hot summer days and only requires a blender and some freezer time.
I started making these as a healthier dessert when my kids began craving ice cream every day during the summer heat and it became an instant family favorite
Ingredients
- Raw cashews: soaked make the bars extra creamy and give structure without dairy
- Full fat coconut milk: delivers richness and a smooth texture
- Ripe honeydew melon: gives a light fruity sweetness and the classic Melona flavor
- Maple syrup: adds a gentle natural sweetness with no refined sugars
- Natural food coloring: optional for an authentic melon green tone
Step-by-Step Instructions
- Soak the Cashews:
- Place the raw cashews in a bowl cover with water and let soak for at least three hours or overnight to soften and ensure a creamy texture
- Blend the Base:
- Drain the soaked cashews and place them in a high speed blender along with the coconut milk honeydew melon and maple syrup
- Process Until Smooth:
- Blend everything on high until completely smooth and creamy pause to scrape down the sides as needed and blend again
- Adjust Sweetness and Color:
- Taste the mixture and add more maple syrup if desired then optionally add natural food coloring and blend again until fully incorporated
- Pour into Molds:
- Transfer the blended mixture evenly into popsicle molds tapping gently to remove air bubbles
- Freeze:
- Place the molds in the freezer and let chill for at least six hours or until fully solid
- Unmold and Serve:
- Run the molds under warm water briefly to release the bars then serve immediately or return to the freezer until ready to enjoy
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Storage Tips
Once frozen keep the bars in the mold or transfer to an airtight container with parchment between each to prevent sticking They stay best in the freezer for up to two weeks
Ingredient Substitutions
Try cantaloupe for an orange version or use less sweet melon types and increase the maple syrup slightly to adjust flavor If avoiding nuts sunflower seeds may work but the texture will be slightly grainier
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Serving Suggestions
These are perfect straight from the freezer but you can also dip half the bar in melted dairy free chocolate and re freeze for a twist Serve with fresh melon slices or crushed nuts for added texture
Cultural Context
Melona bars are a nostalgic snack for many raised in Korea and were a staple in corner stores especially popular during summer This version captures the essence using whole ingredients with a modern plant based twist
Frequently Asked Questions About Recipes
- → Are Melona bars healthy?
These homemade Melona bars are a healthier version of the original, using whole food ingredients like cashews and coconut milk. They offer healthy fats and natural sweetness without artificial additives.
- → How much sugar is in homemade Melona bars?
This version contains about 10 grams of natural sugar per bar, significantly less than the 16 grams found in store-bought Melona bars, and uses maple syrup instead of corn syrup.
- → What ingredients are in these Melona bars?
Only four ingredients: soaked raw cashews, full-fat coconut milk, ripe honeydew melon, and maple syrup. Optional natural food coloring adds the iconic green hue.
- → Do I need a popsicle mold to make these?
No mold? No problem. Use small paper cups or ice cube trays with popsicle sticks inserted for an easy DIY option.
- → Can I substitute honeydew melon?
Yes! Cantaloupe or other melons work well. The color and flavor will vary but still result in a delicious frozen dessert.